Å·ÃÀ¾ÞÈé

Why did you choose to study your course at NTU?

I’ve always loved baking but never realised I could do a degree in it. Once I realised that I could do a degree in baking, this was one of only three courses I found in the UK. After I visited the School of Artisan Food (SAF) campus, it stood out compared to the others, especially as it’s out in the countryside in such a nice location.

What do you enjoy most about your course?

I’ve always liked the practical side of learning, so obviously loved bread, patisserie and dairy, which caught me off guard!
And the atmosphere – everyone’s got a passion for the same thing.

How do you find your modules and what have you most enjoyed studying?

I‘ve most enjoyed studying bread. It’s very diverse – I didn’t think I’d enjoy business and dairy but I did. I don’t always know what I’m doing but I just go with it and enjoy the variation.

What do you think about the facilities available on your course and what do you use the most?

It’s very wide and broad, equipment-wise. What we use most depends on what module we’re doing. If it’s bread, it’s the deck ovens. If it’s patisserie, it’s the pastry breaks. For dairy, it’s the dedicated dairy.

What do you think about Brackenhurst Campus? What do you get up to in your spare time?

It’s in the countryside and I also like Southwell as it reminds me of home, in how it’s based on markets – they're the same vibe. The campus is very modern and we can access everything we need, plus we can get to Å·ÃÀ¾ÞÈé on a direct bus in less than an hour if we need.

What is your top tip for someone considering studying/ living at Brackenhurst Campus?

Make sure you enjoy being in the countryside because that’s where you’re mainly based. The modules on the course and facilities wise, it’s a really good choice.

Have you been involved in any placements, work experience or volunteering as part of your course? If so, what did you do and what did you achieve?

I’m working in a bakery in Southwell called Little Brunette Bakery. It’s owned by two sisters, and one did the Advanced Diploma in Artisan Baking at SAF. It’s helped me get better at organising everything in my head: “That bread needs to be folded now – that needs to come out of the fridge now.”

Why would you recommend your course to someone considering studying it?

It’s very specialised so if you know you want to go into this career it’s very good. You come out with so many skills and its very production heavy. You learn to work at large scale and to bake as part of team.

What are your plans for after the course and how do you feel your course has/ will help you to achieve that goal? 

I think I want to be a teacher and own a bakery – not at the same time, and I’m not yet sure in what order. Owning a bakery appeals because I’d know every aspect of what’s going on and be in control.